In my last post, I was really excited to have gotten puffballs from my in-laws. So I set out to make some pretty tasty mushroom stuff this week. Know how much mushroom those wild rice burgers topped with mushrooms used up? Hardly any.
But that’s ok–I can eat more meals with more mushrooms. I can also take more photos:
I thought this one looked a bit like a skull. In the spirit of Halloween, I helped it along a bit, got my Hamlet on, and started talking to my puff skull.
Today we’re making mushroom parmesan.
If you are not lucky enough to have puffballs, just get some giant portobellos from the store. They’ll do the trick.
A NOTE ABOUT THE PUFFBALLS: I did not find this in my research, but the hub-dubs informed me that if you eat the skin, you could get irritation in the digestional region. I have no idea what that might entail. Of course he told me this while we were eating our unpeeled puffs, but we felt ok. It takes all of two minutes to peel the skin off, so it’s easy if you don’t want to risk an upset tummy and whatever.
Here’s what you’ll need:
Thickly sliced mushrooms
1/4 c. Italian bread crumbs
1/4 c. Panko crumbs
1/4 c. Grated parmesan cheese
1 egg plus a teaspoon of water
Shredded mozzarella cheese
Get those noodles boiling and set your can of spaghetti sauce on the counter. Check on the spaghetti sauce periodically as if you’re cooking it.
Slice the mushrooms in at least 1″ thick slices:
In a large skillet over medium heat, pour enough olive oil in to cover the bottom of the pan. While the oil is heating, lightly whisk the egg and the water in a shallow container. Mix the breadcrumbs and parmesan in a separate container. Only batter what will fit in the pan–the breading will get soggy if it sits. Dunk the ‘shroom in the egg wash first, then coat evenly in bread crumbs.
See how in the egg container there are white spots? The mushrooms tended to resist moisture a bit. Don’t worry about covering every square inch of the thing, but come close. The natural moisture in the mushroom may attract the bread coating anyway.
Fry in the oil until golden and crunchy (and delicious) looking. It only takes about 2-3 minutes/side.
Serve up the noodles, then the sauce, then the mushrooms, then the cheese. Then enjoy.
The Post of Many Parts will continue–perhaps with antelope stroganoff. I am also 99% certain the sausage-wild rice-mushroom soup I made last night failed miserably (don’t boil off all the milk for 2 hours–bad idea). I may post a photo just for your entertainment.